Spring is here and strawberries are abound!
With strawberries abundant for such a short period of time, we try to eat them as many ways as we can. They are a great way to flavor kombucha. Once you have kombucha, the process is easy.
- Make kombucha. If you are new to kombucha, there is a great resource at Kombucha Kamp.
- Just cut up the strawberries, and add them to a container of kombucha. If you want it to be effervescent, the container should be more narrow at the top. This allows the fermentation process to create bubbles.
- Cover and allow to sit for 12-24 hours for a second ferment.
- Drink! If you would prefer it chilled, just pop it in the refrigerator for a few hours until it chills or pour it over ice. If you are impatient (like me) I just drink it at room temperature. The taste is a perfectly blended strawberry kombucha with a hint of sweetness.
I’ve done this with a variety of fruits, but our favorites are strawberry and blueberry. I encourage you to try with any fruit and see what kind of fabulous probiotic drink creations you can come up with!